Hello Professional Baristas. Right now I am drinking a smooth light blended Iced Latte. It was necessary to buy a light roast, I prefer dark roasts.

In the past couple of weeks curiosity has been tackling me. What is the proper dosage for an iced latte if there is 3 oz ( double shot) and what is the proper amount of milk for a single shot? How many ounces of milk should be added to 1.5 and 3 oz of espresso?

We all know, at least professional self taught Baristas how much milk, froth and espresso is in a cappuccino. 1/3, 1/3 and 1/3.

How do we dose and apply the appropriate portion of milk to Espresso based drinks.

Thank you for your professional facts.

Please post where you learned this information and hyperlinks (webpages) which describe the details

Where did you get and learn this information. I would be great and exciting to find this information so it can be referred to at anytyime. Having your knowledge on this site will be most helpful. Having a hyperlink which refers to a website would be great. If anyone else knows of where to find this information.

... Where did you get and learn this information. I would be great and exciting to find this information so it can be referred to at anytyime. Having your knowledge on this site will be most helpful. Having a hyperlink which refers to a website would be great. If anyone else knows of where to find this information ...

Unfortunately I don't know a single site I could refere to. This information has been gathered over a period of time from different sources. But they are basic knowledge, even if the exact recipes might differ a little from source to source.

***"This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee, when he was urged to ban the beverage)

Would you happen to be a pro barista at Starbucks? I ask because you refer to a double as 3 oz, pretty much what they serve, not the 2 oz it should be for a normal or the 1.5 oz for a double restricted shot. Just wondering out loud.

In real life, my name isWayne P.Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Everything I have learned has come from this site with extensive information. I was looking for Italian Espresso recipes. Because of the experience of other professional baristas I have learned a trmendous amount of material. Others have learned a great deal about espresso machines, grinders, espresso preparation and details from my knowledge gained from this site. I am a skilled barista, know the details that perfect drinks.

It is apprpriate to be milder when you refer to someone's skills.

You should also be aware of the request I made. If you, a barista or passionate person knows this information so well, how did you find it? What is the hyperlink where this information is located. I live in the US please use oz not ml.

I went to google.com and typed in "espresso recipes" and was rewarded with a plethora of links to explore. If you type in "Italian Espresso Recipes", you can even tighten your search and get an immediate response, rather than wait for people like me to offer up answers. Plus, you won't have to deal with snarky responses.

You'll find most recipes, especially Italian ones, tend to use grams and milliliters rather than ounces, and going by weight is much more accurate and consistent than going by volume, which can change with temperature, roast level,etc..

Speaking from personal experience in a different discipline - l'm a professional musician and writer, as in, I get paid to do those things. I have worked, studied, and done the requisite amount of suffering (though I've never starved in a garret - quite) to get there. When somebody who dabbles in either of those fields refers to themselves as a "professional", I find it quite insulting. If you're not actually making money working full-time (or as full-time as any job is these days) as a barista, you might, as a sign of respect for actual pros, consider changing your expertise to one of the non-professional choices like "I Live Coffee" or "I Love Coffee" depending on your committment to Coffea Arabica.

If you are an actual pro (as in paying your bills by working in the coffee field), I apologize for the above, though I still can't help by wonder how someone could become a professional barista without being acquainted already with the items about which you are asking. As Wayne suggests, maybe Starbucks?

How much salt should be applied to a raw steak before grilling? Hoe much butter should be added to a slice of toasted bread? The "proper" amount is "just enough." It is an entirely subjective thing.

I understand that you're asking for traditional or common recipes, but the reality is that the barista is a tastemaker. If you have any power over recipes, then you should be testing them, tasting them and making your own decisions. Other recipes matter little, as presumably other recipes do not consider your raw materials, machines, and preparation. A "traditional" cappuccino is a thing of great dispute, even the rule of thirds is only considered correct by a few. It's not even the competition standard. There is nothing wrong with serving a latte that tastes different from another shop's, so long as that latte tastes good on its own.

My source: the Internet at large, countless hours of research and discussion, and personal conversation and experience among baristas.

Everything I have learned has come from this site with extensive information. I was looking for Italian Espresso recipes. Because of the experience of other professional baristas I have learned a trmendous amount of material. Others have learned a great deal about espresso machines, grinders, espresso preparation and details from my knowledge gained from this site. I am a skilled barista, know the details that perfect drinks.

It is apprpriate to be milder when you refer to someone's skills.

You should also be aware of the request I made. If you, a barista or passionate person knows this information so well, how did you find it? What is the hyperlink where this information is located. I live in the US please use oz not ml.

Nearly all of us are in the U.S.A. but as the drink and it's standards come from Italy, and the measurement system used in the country of espressos birth and the fact that nearly all of the rest of the world are on the metric system (as much as I dislike it) it is customary to discuss weights, volume in metric units.

Based on your statement of 1.5 and 3 oz espresso units (considered long to very long shots) and your equipment list of a starter SBDU and a grinder that is not espresso able to any extent other than it kind of gets close enough, my guess of your employer as Starbucks due to their lack of traditional volumes for their drinks and their espresso shot volume being remarkably similar to your own stated volumes, coupled with the question asked in your first post and in the title of this thread, the assumption was the most logical fit I could think of.

Excuse me, I am sorry for casting doubt about your abilities.

In real life, my name isWayne P.Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post

Forum Rules:No profanity, illegal acts or personal attacks will be tolerated in these discussion boards.No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum.No SEO style postings will be tolerated. SEO related posts will result in immediate ban from CoffeeGeek.No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum.Who Can Read The Forum? Anyone can read posts in these discussion boards.Who Can Post New Topics? Any registered CoffeeGeek member can post new topics.Who Can Post Replies? Any registered CoffeeGeek member can post replies.Can Photos be posted? Anyone can post photos in their new topics or replies.Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts.Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.